This looks intimidating at first, but just remember - baby steps. By preparing just one step at a time, it isn't so daunting. My ex grandmother-in-law used to make this from memory and never wrote a thing down on paper.
I'll never be up to her caliber in the kitchen but this dish is one I dearly love and make for my family on special occasions like a birthday, Christmas or a Thursday. ;-)
Mound the flour and salt together on a work surface and then form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound built up. Add the remaining egg mixture and knead to form a dough.
Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
While the dough is resting, prepare the filling. Combine the ricotta, cream cheese, mozzarella, provolone, egg, and parsley and mix well. Set the filling aside.
Heat 2 Tbsp. of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce to simmer and continue to cook for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and set aside to keep warm.
Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
Preheat an oven to 375º F. Beat the egg with the Tbsp. of water to make an egg wash.
Roll out the pasta dough into two thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of rolled pasta. Drop the filling mixture on the dough by teaspoonsful about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Carefully and thoroughly seal the edges.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Ever so gently, stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli floats to the top and the filling is hot, 4 to 8 minutes. Drain well.
Grease a baking sheet. Place the cooked ravioli on the sheet pan, spray with non stick spray and bake in the preheated oven until lightly brown, about 4 minutes.
To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.